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Quality and Preservation of Vegetables
Michael Eskin
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eBook - ePub
Quality and Preservation of Vegetables
Michael Eskin
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This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops. The qualities which determine the suitability of a crop for processing is also discussed since the majority of vegetables, with the exception of lettuce and celery, are processed for the retail market. The selection of vegetables is based on their economic importance although several others are included for completion.
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Informazioni
Chapter 1
POTATOES
D. K. Salunkhe, B. B. Desai and J. K. Chavan
TABLE OF CONTENTS
I. | Introduction | ||||
A. | Historical Development | ||||
B. | Botany and Taxonomy | ||||
C. | Commercial Varieties | ||||
II. | Agronomic Characteristics of Potatoes | ||||
A. | Yield | ||||
B. | Shape and Size of Tubers | ||||
C. | Flesh Color | ||||
D. | Disease Resistance | ||||
E. | Tuber Quality | ||||
III. | Quality and Storage of Raw Potatoes | ||||
A. | External Quality | ||||
1. | Size of Tubers | ||||
2. | Shape of Tubers | ||||
3. | Depth of Eyes and Skin Quality | ||||
4. | Flesh and Skin Color | ||||
5. | Greening: Development and Control | ||||
a. | Acceptability | ||||
b. | Association with Solanine | ||||
c. | Control of Greening in Storage | ||||
i. | Chemical Control of Greening | ||||
ii. | Controlled Atmosphere (CA) and Subatmospheric (Hypobaric) Storage | ||||
iii. | Irradiation | ||||
6. | Sprouting: Development and Control | ||||
B. | Internal Quality | ||||
1. | Nutritional Quality | ||||
a. | Carbohydrates and Energy | ||||
b. | Proteins | ||||
c. | Lipids | ||||
d. | Minerals | ||||
e. | Vitamins | ||||
2. | Sensory Quality | ||||
3. | Mechanical Damage and Physical Injury | ||||
a. | External Damage | ||||
b. | Internal Bruising (Blackspot) | ||||
IV. | Processing Quality of Potatoes | ||||
A. | Texture | ||||
B. | Specific Gravity and Tuber Composition | ||||
C. | Starch Properties and Cellular Structure | ||||
1. | Starch Properties | ||||
2. | Cellular Structure | ||||
3. | Structure and Composition of Cell Wall | ||||
D. | Pigmentation | ||||
1. | Enzymatic Browning | ||||
2. | Nonenzymatic Browning | ||||
3. | After-Cooking Blackening | ||||
V. | Processing of Potatoes | ||||
A. | Control of Quality | ||||
B. | Processed Potato Products | ||||
1. | Potato Chips | ||||
2. | French Fries | ||||
3. | Other Frozen Products | ||||
4. | Dehydrated Products | ||||
5. | Canned Products | ||||
C. | Effects of Storage on the Processing Quality of Potatoes | ||||
VI. | Quality Standardization of Raw and Processed Potatoes | ||||
A. | Grading and Standardization | ||||
B. | Federal Potato Grade Standards | ||||
C. | Economics of Grading | ||||
D. | Limits of Tolerances | ||||
E. | Size of Grading | ||||
F. | Specific Gravity Grading | ||||
G. | Consumer Preferences | ||||
VII. | Conclusions | ||||
References |
I. INTRODUCTION
The potato (Solanum tuberosum L.) with an annual production of nearly 300 million metric tons (t) is one of the major world food crops grown in a wide variety of soils and climates. Potato is superior to every other food crop in its ability to produce food per unit area per unit of time. The increasing awareness of the productive capability and food value of potato has placed this crop high in the order of importance, giving it a fourth rank after the world important staple food crops, viz., rice, wheat, and maize. Owing to their heavy yields, potatoes are relatively inexpensive and are the mainstay in the diets of people in many parts of the world. The U.S.S.R., Poland, U.S.A., China, India, France, Germany, and U.K. are the leading producers of potato. The total area, yield, production, and major producers of world potato are given in Table 1. Nearly one-half of the European potatoes are grown in Poland and Federal and Democratic Republics of Germany.1
Particulars | 1969—1971 | 1978 | 1979 | 1980 |
---|---|---|---|---|
Area (1000 ha) | 20086 | 18444 | 18380 | 18030 |
Yield (q/ha) | 13.74 | 14.94 | 15.43 | 12.52 |
Production (1000 t) | 275982 | 275511 | 283542 | 225718 |
Major Potato Producing Countries (Production × 1000 t) | ||||
U.S.S.R. | 93739 | 86124 | 90956 | 66900 |
Poland | 45013 | 46648 | 49572 | 26400 |
U.S. | 14483 | 16616 | 15535 | 13653 |
China | 11029 | 12529 | 12536 | 12537 |
Germany DR | 10432 | 10777 | 12243 | 8568 |
India | 4482 | 8135 | 10125 | 8306 |
France | 8569 | 7467 | 7450 | 7485 |
Germany FR | 15804 | 10510 | 8716 | 6694 |
U.K. | 7359 | 7330 | 6485 | 6327 |
From FAO Production Yearbook, Vol. 34, Food and Agriculture Organization of the United Nations, Rome, 1981. With permission.
Crops | Total DM production (t × 107) | Total protein production (t × 106) | DM production (t/ha) | Protein production (t/ha) |
---|---|---|---|---|
Wheat | 27.5 | 32.9 | 1.30 | 0.156 |
Rice | 26.7 | 23.2 | 1.97 | 0.172 |
Maize | 23.5 | 24.7 | 2.13 | 0.224 |
Barley | 11.4 | 11.6 | 1.46 | 0.148 |
Sorghum/millets | 8.2 | 7.4 | 0.73 | 0.066 |
Potato | 6.6 | 6.0 | 2.93 | 0.266 |
Sweet potato/yam | 3.9 | 2.9 | 3.82 | 0.280 |
Cassava | 3.4 | 0.8 | 4.92 | 0.115 |
Soybean | 4.2 | 16.7 | 2.62 | 1.043 |
From FAO Production Yearbook, Vol. 25, Food and Agriculture Organization of the United Nations, Rome, 1972. With permission.
Potatoes are an excellent source of carbohydrates and have significant contents of phosphorus, potassium, calcium, and vitamins, especially vitamin C. Their protein content of over 10% on a dry weight basis brings them relatively close to the 11% protein in wheat flour. Because of the high nutritive value and lysine content of potato protein, it is valuable supplement to cereal proteins.
On a world wide basis, the potato crop produces more dry matter (DM) and protein per unit area than the major cereal crops (Table 2), although about three times as much of the raw potatoes will have to be eaten to obtain an equivalent amount of energy to that of cereals. Potatoes thus serve as a significant source of proteins (10 to 15% of total protein requirements), a major source of vitamin C, and an important source of energy for industrial communities of the developed countries. In addition to ascorbic acid, potatoes also provide minerals, principally iron and vitamins such as thiamin, nicotinic acid, riboflavin, and vitamin A (beta-carotene). Various aspects of quality and preservation of raw and processed potato products are discussed in this Chapter.